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Sop Buntut (Indonesian Oxtail Soup)
Sop Buntut (Indonesian Oxtail Soup)
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Prep Time:
45 minutes
Cook Time:
330 minutes
Total Time:
375 minutes
Indonesian oxtail soup - slow simmered with veggies for rich, comforting flavors.
Ingredients:
  • 4 shallots, peeled and halved
  • 1 large onion, quartered, divided
  • 1 (2 inch) piece ginger, peeled and thinly sliced across the grain
  • 5 cloves garlic, peeled
  • 3 tablespoons canola oil
  • 6 whole cloves
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cinnamon
  • 4 pounds meaty oxtail pieces, at room temperature
  • 3 stalks celery, cut into 1-inch pieces
  • 2 large carrots, cut into 2-inch pieces, divided
  • 4 cups water, or as needed to cover
  • 3 waxy potatoes, scrubbed and cut into 1 1/2-inch chunks
  • 3 large carrots, cut into 2-inch pieces
  • 2 teaspoons salt
  • 0.5 teaspoon ground black pepper
  • 2 tablespoons white sugar
  • 2 tablespoons fish sauce
  • 3 ripe roma tomatoes, sliced horizontally into 1/2-inch wedges
  • 1 (2.8 ounce) can French-fried onions
Instructions:
  • In a food processor, blend shallots, 2 onion quarters, ginger, and garlic until a smooth paste forms.
  • In a large pot over medium-high heat, sizzle cloves, nutmeg, and cinnamon in oil for 30 seconds until fragrant. Add shallot paste, fry until aromatic and lightly browned in 2 to 3 minutes. Introduce oxtails, cook until browned all over in about 5 minutes, stirring occasionally.
  • Add the remaining onion quarters, celery, and 2 carrots to the pot, then cover with enough water to reach 2 inches above the ingredients. Bring to a boil, then reduce heat, cover, and let simmer until the oxtail is tender for around 5 hours.
  • Combine potatoes, 3 carrots, salt, and black pepper in the pot. Simmer until vegetables are tender, about 15 minutes. Stir in sugar and fish sauce until well mixed.
  • Serve the soup in large bowls and garnish with fresh tomato wedges and crispy French-fried onions.

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